Fall Recipe
Winter Squash Braised in Apple or Pear Cider
Serves 6
2 pounds Delicata or butternut squash
2 Tbsp. unsalted butter
2 Tbsp. finely chopped rosemary (fresh if you have it)
2 cups apple cider (not apple juice), or pear cider
sea salt & freshly ground pepper
apple-balsamic or apple cider vinegar, to taste
Peel the squash, then dice it into 1/2” cubes. If using Delicata, remove the seeds with a long spoon, then slice it into rounds.
Melt the butter in a wide skillet and add the rosemary. Cook over medium heat for about 3 minutes. Add the squash and cider. The cider should cover the squash. Bring to a boil, add a pinch of salt, and simmer until the squash is tender, about 20 to 25 minutes. The cider should reduce enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste – add additional vinegar to balance the sweetness. Season with pepper and serve.